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Carbonara of smoked mackerel
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Total Time:
25 minutes
Elevate classic carbonara with smoked fish for a unique, smoky twist.
Ingredients:
  • 320 g dried penne
  • 1 onion
  • 1 large courgette
  • 2 sprigs of fresh rosemary
  • 130 g smoked boneless mackerel fillets
  • olive oil
  • 2 large eggs
  • 100 ml semi-skimmed milk
  • 40 g Parmesan cheese
  • 1 lemon optional
Instructions:
  • Boil the penne in salted water as instructed on the packet. Slice the onion, quarter and deseed the courgette, then cut it into 1cm thick angled pieces. Chop the rosemary and slice the mackerel into 1cm thick pieces (skin removed, if desired). Cook the onions and courgettes in a frying pan with oil, salt, and pepper for 5 minutes. Add the rosemary and mackerel, cook for another 5 minutes until golden. Whisk eggs, milk, and Parmesan together. Drain the pasta, add to the pan with mackerel. Cool the pan for a few seconds with reserved water. Mix in egg mixture until thickened. Serve with Parmesan, pepper, and lemon juice.

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